Advanced Course Microbial Physilogy and Fermentation Technology
Date
14 Jan 2002 - 14 Jan 2002
Organizer
Biotechnology Studie Delft Leiden (BODL)
Fibers
Ardent Mills: Rising protein and fiber demand challenges formulators to balance nutrition and taste
Ardent Mills says its R&D pipeline this year has been dominated by protein and fiber projects. As consumer interest in weight management, satiety, and nutrient-dense eating continues to influence food development,...
Fibers
Fiber innovation accelerates as formulators tackle taste, texture and digestive tolerance
Fiber is showing up in more food and beverage products. Once closely associated with cereals, bakery products, and dedicated digestive health ranges, it is increasingly being formulated into snacks, beverages, dairy alternatives,...
Fibers
Beyond the GLP-1 badge: How reformulation is redefining protein, fiber and satiety
Ingredient suppliers and food manufacturers are investing in formulations aimed at consumers using GLP-1 medications, with a focus on attributes often associated with their nutritional needs, including higher protein, fiber,...
